Menu Plan Monday

We all know what this week brings....lots of turkey and the fixing's, which leads to over-eating. Ha! Oh but it will be so good. Mmmm.

Considering that I'll be doing lots of cooking for Thursday, I'm keeping it simple early in the week.

Yesterday I made my (from scratch) dinner rolls for Thursday and put them in the freezer. I'll just heat them up in the oven and they'll taste like fresh baked. I'll be baking my pies on Tuesday night and doing the side dishes on Wednesday night. My plan is to do much of the cooking/preparation ahead of time so I can enjoy Thursday with my family rather than slaving away all morning.

It will be just the four of us on Thursday which I don't mind. A tradition of ours is going to a late afternoon movie. We've done this for about 10 years now and the girls really look forward to it. (I do too!) We'll be spending Friday with my folks.

Here's what's cookin' this week.

Sunday - Homemade Pizza, Salad

Monday - Salsa Chicken (recipe from the back of the Pace Salsa jar, made in crockpot) with Rice, Steamed Broccoli

Tuesday - Sausage Gravy & Biscuits

Wednesday - Grilled Cheese, Campbell's Soup (Bean & Bacon)

Thursday - Turkey, Dressing, Mashed Potatoes, Creamed Corn, 7-Layer Salad, Dinner Rolls, Pumpkin Pie, Coconut Macaroon Pie

Friday - Leftovers

Saturday - Turkey Nachos (recipe follows)

This is a favorite recipe of ours to use up the leftover holiday bird.

Turkey Nachos

• 3 T lime juice
• 2 T olive oil
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 2 c. leftover turkey, chopped
• 1-10oz. bag large-size white, yellow or blue tortilla chips
• 1-16 oz. can refried beans
• 2 c. shredded Monterey Jack or Cheddar Cheese
• 1-16 oz. jar salsa
• Salt & freshly ground pepper to taste
• Sour cream, guacamole & cilantro to garnish (optional)

Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt & pepper. Let sit for about 30 minutes in the refrigerator to marinate for extra flavor.

Heat oven to 425. Make a layer of tortilla chips to cover the bottom of a large 12 to 14 inch round or oval baking dish. Evenly spoon refried beans over chips. Top with turkey and sprinkle with 1 c. shredded cheese.

Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese.

Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20 minutes. Serve hot with remaining salsa, sour cream, guacamoli and cilantro, if desired.

Happy Thanksgiving to all!

For more menu ideas, please visit Organizing Junkie and Menu Plan Monday.